High-Protein Greek Yogurt Pancakes with Berries

In a large mixing bowl, whisk together the Greek yogurt, eggs, vanilla extract, and honey until smooth. Add the oat flour, baking powder, and salt. Stir just until combined. If the batter feels too thick, mix in the milk one tablespoon at a time until it reaches a thick but pourable consistency. Let the batter rest for 5 minutes.

Place a nonstick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Once hot, scoop about ¼ cup of batter onto the skillet for each pancake, leaving space between them.

Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip carefully and cook for another 2–3 minutes until both sides are golden brown and the centers are fully cooked. Repeat with the remaining batter.

Stack the warm pancakes on serving plates and top with fresh mixed berries. Add a dollop of Greek yogurt and drizzle with maple syrup if desired. Serve immediately while warm.